There is no doubt about it. Doughnuts are hard.
I spent a LONG time trying to find a way to make a glazed doughnut recipe that I thought was good. The hardest part of the whole process is finding that "Glaze". Now I know we all hate sweeteners and you can leave it out BUT it does help the recipe. (and its only 1%...)
WOW thats what I call doughnuts - VOLUME 1
Ingredient|% :---|---: Cheesecake (Graham Crust) (TPA)|1 Joy (FA)|0.5 Sweetener (Sucralose) (TPA)|1 Vanilla Bean Ice Cream (TPA)|4 Vienna Cream (FA)|1 WOW (FA)|3
Flavor total: 10.5%
---Flavor Talk---
Flavor Art's WOW really is the main attraction in this recipe. It smells, tastes and even feels like doughnut. They claim that it has a fruit note hidden in there, and I don't taste it. Not to mention its probably buried under all the other flavors in this recipe.
Cheesecake - Graham Crust also helps the FA WOW with creating that full doughnut dough.
VBIC, Vienna cream and Sweetener are there to provide some vanilla and be part of the glaze.
FA JOY helps bring out the yeast flavor of the doughnut.
---Conclusion---
This recipe is ready to go with a shake and vape, but is much better after around 3-4 days.
BIG THANKS to /u/ID10-T and /u/Nutz_of_Brin for helping me brainstorm and think of better pairings ideas.
I actually just got a bottle of wow the other day. I'm definitely getting the fruit filling though. Nothing citrus, mostly strawberry. Not as doughy as CAP glazed donut either.
Really? I noticed a sweetness in the background. I likened it to the sweetness of strawberry ripe, but without the strawberry.
What percentage were you at?
I have a bottle at 4% and a bottle at 7%. I should add, I only vaped the 4% right after I mixed it and I haven't tried the 7% yet. That was like three days ago. But I did just do a fingertip taste test and I'm still picking up on "red stuff". Still cant tell if its strawberry, raspberry, or both
Instead of the sweetener, /u/id10-t mentioned on their Honey Bun Recipe that Meringue at 1.25% and LA Cream Cheese Icing at 1.5% makes a nice sweet icing. I'm sure adding the VBIC and Vienna cream wouldn't hurt it either to boost the glaze.
I'm going to have to pick up some FA WOW because I never knew it existed and might be just what I need to finally create the perfect Churro recipe.
I think you could easily get a good churro out of FA WOW.
I honestly have been thinking the same thing, but I haven't gotten around to it. I'd start at the same 3% with some meringue and maybe FW Churro or Cinnamon Danish.
I've mainly been using CDS, haven't picked up Churro as I want to make one without using it. WOW is probably the key ingredient i'm missing for that doughy taste because even with a few drops of a 1:10 of INW Waffle it just doesn't get that doughy fried-ness. Joy hasn't really been helping either. I use meringue pretty sparingly like 1.5% but I'll probably try bumping it up. I've been working on it for months though and it feels like it's close but just not there yet.
Meringue and CCI make a lovely frosting together at whatever ratio work best for your recipe, but it's like a thick, white icing and not a thin, translucent, wet donut-glaze type.
Ok, thanks for clearing that up, I was about to try and whip up my own version of a donut adapted from a cannoli recipe, so I'm gonna drop the CCI.
I'm not sold on FA Wow. Contains a fruit note. No good.
Thats okay, still tastes very "doughnutty" to me.
You're welcome! I guess I need to try FA WOW. I had it marked off the list of possibilities on this doughnut quest out of fear that it would taste like a lemon-berry pastry instead of a donut. You're quite sure it has none of the advertised citrus notes?
On a side note, it appears that /u/Nutz_of_Brin has finally made a breakthrough with this one: The Glazed Doughnut. It has some issues for me. For one, the version I made was too nutty; he's since gone back and reduced the FA Almond. I'm also getting a hint of a fermented-type off-note. Prior to the FA Almond reduction, I made a version of exactly Mr. Nutz's recipe but with all of the flavors in it reduced by 25%. I have high hopes it will get rid of that weird note and result in a perfect glazed donut (it's still steeping). Whether it will be a winner or loser largely depends on whether it retains what Mr. Nutz finally achieved... We made a lot of pretty decent donuts together, but they all had a powered-sugar type of dryness to them. Not that finger-licking sticky wet donut glaze. After working on donuts for eight weeks he finally got that down deliciously. "Only took two months of foreplay to get her wet," he says.
Is the 2% Joy in the doughnut recipe causing that fermented note? Because I just created a new doughnut type recipe and used that much in it, hoping that it gets toned down and the other flavors come out more so that its way more subtle. I used CAP French Vanilla and CAP Vanilla Custard V1 so I'm hoping once it steeps a while it'll smooth it all out.
I think it is the Joy, although it has to do with the way the Joy interacts with the other ingredients. I've had Joy that high in other recipes that tasted great. Good luck with your donut - in my experience working with /u/Nutz_of_Brin to make a donut, I found that while I really, really wanted to put CAP VC V1 in there, I could not get it to work well with a high amount of Joy. The Joy made it taste gross like spoiled custard.
Gaaahhh noooooooo. It has 19.95% flavoring in it total, and I only used 2% of CAP VC, so i'm hoping that the french vanilla will help get rid of that spoiled custard. I guess I'll just have to wait and see, this recipe seems like it's going to need at least a week for it to steep well.
I don't taste any of the lemon that FlavorArt describes. There is a HINT of that "sweet" flavor that you get from Strawberry ripe, but I personally think thats just my nose tricking me and its really just EM or something. Also, I only tasted that when doing the single flavor taste test.
However, the flavor Metaphor (FA) does have what I feel is a lemon taste to it. That flavor I have yet to find a good recipe for, but it has potential.
I am very excited to try /u/Nutz_of_Brin doughnut recipe. I am still missing Holy Vanilla... (Gotta get that money and make a order...)
So I'll preface by first saying that I have yet to make any doughnut recipes, so my experience is limited but my interest is high. I'm just waiting on that perfect recipe that really peaks my interest.
Anyways, I always hear that the juicy, wet glaze is what is typically missing from recipes. Has anyone tried a small amount of INW Cactus? I use it in multiple fruit recipes just to add juiciness, but never enough to change the flavor. It might be crazy, but figured it would be worth throwing out there.
You should try my recipe. I've figured out the wetness.
https://alltheflavors.com/recipes/11376
The Glazed Doughnut by BrinNutz
Ingredient|% :---|---: Almond (FA)|0.5 Bavarian Cream (TPA)|1.5 Biscuit (INAWERA)|1 Holy Vanilla (DIY)|3 Joy (FA)|2 Marshmallow (TPA)|2 Meringue (FA)|5 Sugar Cookie (CAP)|4
Flavor total: 19%
Remember to rate it at e-liquid-recipes.com!
I actually bought cactus for this very purpose. I haven't tried it yet, but if I do then I'll post how it goes!
What percentage do you normally use it at?
For my fruit recipes, I use it at 1% or less and never taste it, but always notice the difference. I know some people will use even less, like a drop or two per 30ml, but I never could taste it at that low of amounts. My only question is if I can't taste the difference because the flavor hides well in the fruit juices, or just because the flavor is naturally weak?
Keep me updated on your thoughts.
Well I just tried some on my Strawberry and Cream recipe and it did add a "wet" sensation to the flavor, though that is a fruit recipe.
I have yet to try it with the doughnut, but I have about 15-20 ML left from my last bottle and I'll give it a try in the next sample bottle!